Chewy oatmeal raisin cookies
12 servings
60 minutes
Soft oatmeal cookies with raisins are a classic American dessert that has captured the hearts of millions. Its history dates back to the early 20th century when oatmeal became a popular ingredient for home baking. These cookies have a rich flavor that harmoniously combines the sweetness of brown sugar, warm notes of nutmeg, and the juiciness of dark raisins. Their texture is perfectly balanced: tender, slightly moist inside with a barely crispy crust. They are great for cozy tea time and also make an excellent snack that provides energy thanks to the oats. It's important not to overbake them to maintain their characteristic softness. They are served warm or completely cooled, often accompanied by a glass of cold milk or aromatic coffee.
1
Mix flour, baking powder, nutmeg, and salt.
- Wheat flour: 200 g
- Baking powder: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Sea salt: 0.5 teaspoon
2
Whip the softened but not warm butter separately, add both sugars, and beat until fluffy, about 3 minutes.
- Butter: 200 g
- Brown sugar: 150 g
- Sugar: 100 g
3
Break the eggs one by one.
- Chicken egg: 2 pieces
4
Add the flour mixture, stir with a spoon, and add oats and raisins.
- Wheat flour: 200 g
- Oat flakes: 300 g
- Dark raisins: 150 g
5
Roll 18 balls of dough with a diameter of 5 cm (about 2 tablespoons). Place on a parchment-lined baking sheet.
6
Bake at 180 degrees for 22-25 minutes until the edges are golden brown. It's important not to overbake, or the cookies won't be soft. The center should be very light.